When spring has sprung my body just craves greens and other healthy things it wasn’t interested in much during the winter months.
That’s why I made this healthy brunch dish last weekend. The combination of broccoli, poached egg, a lovely crème with dijon mustard and tarragon and some salty parmesan certainly hit the spot on a sunny spring Sunday.
Purple sprouting with poached egg, dijon and tarrgagon crème, parmesan, serves 1
4-6 stems purple sprouting broccoli
50 ml creme fraiche
1 tsp dijon mustard
1/2 tsp dried tarragon
To serve: parmesan shavings, grassy olive oil
Combine creme fraiche, dijon mustard in a bowl. Add salt and pepper and set aside. Cook the broccoli in salted water for 2-3 minutes. Then drain and return to the dry pan to keep warm while poaching the egg.
Bring water to simmer in a sauce pan. Add a tsp of white wine vinegar. Crack the egg into a mug (or small bowl) and lower into the simmering water and pour out the egg. Let it simmer for 3 minutes (set a timer). Once done remove with a slotted spoon and put the egg into a bowl of cold water to stop the cooking. Place the broccoli on a plate, place the poached egg on top. Drizzle with the crème, scatter parmesan shavings and finish with a drizzle of olive oil.